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Air-fryer zucchini chips

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  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • Over 4 serves veg or fruit

Satisfy your takeaway craving with air-fryer zucchini chips, a tasty and healthier take on hot chips.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Air-fryer zucchini chips


  • 7 zucchini, cut in half crossways
  • 1/2 cup (60g) almond meal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 free-range egg
  • 1/4 cup (70g) reduced-fat yoghurt
  • 1 tbs lemon juice
  • Lemon zest, to serve
  • Parsley leaves, to serve
  • Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 798kJ/191 Cals (32%), Protein: 9g (18%), Fat: 12g (17%), Sat Fat: 1g (4%), Carb: 9g (3%), Sugar: 8g (9%), Dietary Fibre: 6g (20%), Sodium: 36mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat air fryer to 200°C. (Or, preheat oven to 200°C and line 2 baking trays with baking paper.) Cut zucchini into wedges and pat dry with paper towel. Combine almond meal, garlic powder, onion powder and dried parsley in a bowl.

  2. Step 2

    Whisk the egg in a shallow bowl. Dip zucchini in egg, draining off excess. Toss in the almond meal mixture to coat.

  3. Step 3

    Arrange half the zucchini chips in a single layer in an air fryer basket. Spray with olive oil spray. Cook at 200°C, turning halfway through cooking, for 15-20 mins or until golden and crisp. Transfer to a serving platter. Repeat with remaining chips. (Or, bake in the oven for 15-20 mins or until golden and crisp.)

  4. Step 4

    Meanwhile, combine the yoghurt and lemon juice in a small serving bowl. Sprinkle with lemon zest.

  5. Step 5

    Sprinkle the zucchini chips with the parsley leaves. Serve immediately with the yoghurt mixture and lemon wedges.